With all the banana bread I’ve been making, I’ve had tons of overripe bananas lying around. I wanted to mix things up and make something different, so I ended up settling on these banana chocolate chip bars.
I like to think of them as a hybrid between chocolate chip banana bread and blondies, but they’re really almost like banana brownies! These bars are moist, chewy, and almost fudgy in texture.
They’re absolutely delicious, yet almost healthy thanks to all of the mashed bananas.
Can This Recipe Be Made By Hand?
I’ve made this recipe quite a few times and have used a stand mixer, a hand mixer, and a whisk.
They turn out great whether you use an electric mixer or make them by hand. It’s definitely an arm work out to make them by hand, but it’s totally doable.
If you do make these by hand, make sure the butter is very soft. Otherwise, it’s very difficult to properly cream together the brown sugar and butter.
Why Do Recipes Always Call for Overripe Bananas?
Most recipes that use bananas insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with??
There are actually several reasons. The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.
Another benefit of baking with super ripe bananas is that they’re super easy to mash up. This ensures your banana chocolate bars have a uniform, even texture without any unexpected chunks of banana.
Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.
The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!
With that being said, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!
Baking Hack: How to Quickly Ripen Bananas for Banana Bars
If you only have yellow bananas and want that intense banana flavor, don’t worry!
You can easily turn yellow bananas brown in a matter of minutes. Preheat the oven to 300 F / 150 C and place the unpeeledbananason a foil-lined baking sheet.
Bake them for about 15 minutes, until the banana skin is uniformly dark in color.
Let them cool on that pan for 10 minutes, then carefully peel and mash them.
Substitutions and Swaps – Banana Chocolate Chip Bars
While I love this recipe for chocolate chip banana bars just the way it is, I know some of you might not have all these ingredients on hand!
Below are some swaps and substitutions that can be made in this recipe:
- Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place. Or if you feel really fancy you can use browned butter!
- Brown Sugar– You can use light or dark brown sugar, but I prefer light in this recipe. I don’t recommend using granulated sugar, as it will change the flavor of the bars.
- 1 LargeEgg– A flaxseed egg can be used to make an eggless or vegan version of this chocolate chip banana bar recipe.
- Vanilla Extract – If you don’t have any vanilla on hand, you can omit this ingredient. It helps enhance the flavors of the bar, but they will still taste good without it.
- All Purpose Flour – This recipe turns out best with AP flour, but you can use gluten free flour blend in its place if needed.
- Overripe Bananas – If you don’t have overripe bananas on hand, bake yellow bananas at 300 F for about 15 minutes until the skin of the bananas is black.
- Chocolate chips – You can use milk, dark, or semi-sweet chocolate. Just be sure to either use mini chocolate chips or give them a rough chop to help them evenly distribute through the bars. You want each bit to have a perfect amount of chocolate! You can also use chopped nuts in place of the chocolate in this recipe.
How to Make Healthy Banana Bars
If you want to lighten up these chocolate chip banana bars, below are some easy substitutions you can make to bake healthier banana bars.
- Unsalted Butter– You can replace half the butter in this recipe with applesauce and use 1/4 cup apple sauce and 1/4 cup unsalted butter. You can also use coconut oil in place of the butter.
- Brown Sugar– Use 1/2 cup additional bananas in place of the brown sugar in this recipe, or less refined sugar like coconut or raw cane sugar.
- 1 LargeEgg– You can use a flaxseed egg in its place to make eggless or vegan variations of this chocolate chip cookie recipe, or 1/4 cup of applesauce.
- Chocolate chips -Use chopped nuts in place of the chocolate in this recipe.
- Ground flax seeds – Add in a couple tablespoons of ground flax seeds to incorporate more fiber in this recipe. You can’t taste the difference, I promise!
Making These Chocolate Chip Banana Bars in Advance
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month.
Just be sure to separate them a bit and place parchment between each layer of bars!
This will help prevent them from sticking to each other if they’re stacked.
Tips for Making the Best Chocolate Chip Banana Bars
- Properly measure the flour (spoon into the cup measure and then level) oruse akitchen scaleto measure your dry ingredients.
- DO NOT OVER-MIX THE BATTER! It will make your chocolate chip banana bars dense and chewy. Once you start to mix in the flour, be sure to mix the batter JUST until it’s combined. It’s ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.
- To makegluten free chocolate chip banana bars, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
- Ingredients at room tempmix together better. Set the cold ingredients ahead of time.
- Let the bars cool fully before cutting them to get nice, clean cuts.
Let Me Know What You Think!
If you try this recipe for chocolate chip banana bars, I’d love to hear what you think! Please leave a rating and comment below.
Tag me @chelsweets so that I can see your amazing creations on social media!
Other Recipes You Might Like:
Yield: 16 bars
These chocolate chip banana bars taste just like banana blondies! They're tender, moist, and the perfect way to use up ripe bananas.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Ingredients
Chocolate Chip Banana Bars
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup packed light or dark brown sugar (200g)
- 1 large egg, room temperature (56g)
- 1 1/2 tsp vanilla extract (6g)
- 1/2 tsp fine salt (3g)
- 1 cup all-purpose flour (125g)
- 1 cup mashed overripe banana - about 2 large bananas (250g)
- 3/4 cup chocolate chips, chopped (125g)
Instructions
Chocolate Chip Banana Bars (modified from Gimme Delicious)
- Preheat the oven to 350°F / 175°C. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
- Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in 1 cup of all-purpose flour and mix on low until just combined.
- Fold 1 cup mashed banana into the batter until they're fully incorporated.
- Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
- Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
- Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
- Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts.
- These bars can sit at room temperature for a few days or be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.
Notes
If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
Making These Chocolate Chip Banana Bars in Advance
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month.
Just be sure to separate them a bit and place parchment between each layer of bars! This will help prevent them from sticking to each other if they're stacked.
Doubling This Recipe
This recipe can also be doubled and made in a quarter sheet pan (9"x 13"). Bake for 37-42 minutes, or until the edges look golden brown and the center looks set.
Baking These Bars in a Different Type of Pan:
These bars bake up best in a light-colored metal pan.
However, if you need to bake these bars in a glass baking pan, reducethe bakingtemperature by 25 degrees (to 325 F) and bake them for about 5 minutes less. Glassdoesn't heat up as quickly asmetalbut becomes very hot once heated up.
Nutrition Information
Yield
16Serving Size
1
Amount Per ServingCalories 193Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 82mgCarbohydrates 29gFiber 1gSugar 19gProtein 2g
